Abstract
Potato protein (PP) was modified with laccase or tyrosinase to obtain covalent cross-linking structures, and then the blends of native/enzyme-treated protein and potato starch (PS) with different ratios were prepared. The FT-IR results suggested the interactions between protein and starch strengthened after enzyme treatment. The relative crystalline raised to 26–29% after the protein mixing with starch. The thermal degradation temperatures of the blends of enzyme-treated protein and PS (296.71–312.91 °C) were apparently lower than that of the blends of PP:PS (312.31–312.76 °C). Compared to the blends of PP:PS, the peak viscosity, trough viscosity and final viscosity of the blends of enzyme-treated protein and PS decreased by 12.7–41.1%. The blends of enzyme-treated protein and PS had a lower storage modulus than native blends. The outcome would provide a view on the theoretical basis of interactions between protein and starch in exploring favorable potato staple foods.
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